Pimento Cheese Stuffed Deviled Eggs

2 ounces sharp white cheddar cheese, grated on small holes of the grater

2 Tablespoons jarred diced pimientos, plus more for garnish

1/4 teaspoon Worcestershire sauce

1 Tablespoon chopped jarred jalapeno nacho slices

Kosher salt and freshly ground black pepper to taste

Slice eggs in half and gently transfer yolks to the bowl of a food processor; reserve whites on a serving plate. Add the mayonnaise and Parmesan cheese and process until smooth. Add the cheddar, pimientos, Worcestershire, and jalapenos if using. Pulse just until combined. Season to taste with kosher salt and freshly ground black pepper. Spoon or pipe the egg mixture into the reserved whites and garnish with diced pimientos. Serve slightly chilled or at room temperature. Enjoy!